Instructions

Robo Coupe 3 lbs. bricks of tofu with spices until smooth to make tofu ricotta. Grease a hotel pan with oil and coat entire bottom with 1 cup of tomato sauce. Lay 8 lasagna noodles side by side on the bottom of the hotel pan. Apply 3 cups of tofu ricotta on top of the noodle and spread evenly. Top with 1.5 cups of shredded vegan mozzarella then 2 cups of tomato sauce. Repeat steps 3-5 one time. For the top layer; lay down 8 lasagna noodles, 2 cups of tomato sauce, and 3 cups of shredded vegan mozzarella . Garnish top with fresh parsley and cover with plastic wrap and then aluminum foil. Bake at 350°F for 1 hour then at 400°F for 20-30 minutes until cheese is melted.